Vocabulary

Fermentation- A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol.

Gluten- The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated.

Oven Spring-When the dough hits the hot oven, it can puff up to as much as a third of its size in a matter of a few minutes. This oven spring is a good indicator of the crumb of your bread: more oven spring means a light and airy interior and little oven spring indicates a dense, compact crumb.